In a recently published joint report on antimicrobial resistance (AMR) in Europe for 2021–2022, the European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) highlight the progress in reducing AMR in some countries, but warn about repeatedly observed resistance to common antibiotics in Salmonella and Campylobacter.
The French government has issued a decree that would ban the use of “meaty” descriptor terms for plant-based meat alternative products produced in the country, with the aim of tackling misleading food labels.
The World Health Organization (WHO) has published a new guidance for food safety authorities in Europe about the prevention and control of antimicrobial resistance (AMR) in the food supply chain.
A joint report published by the European Food Safety Authority (EFSA) and other EU agencies shows that decreased use of antibiotics in animals and humans leads to a reduction in antibiotic-resistant (AMR) bacteria.
The UK Food Standards Agency (FSA) has published the results of its targeted surveillance sampling of retail food products for 2022, and found that 81 percent of foods tested were compliant with regulatory requirements.
The European Food Safety Authority (EFSA) has launched a public consultation for a draft guidance on the requirements for applications for novel food authorizations in the EU, and will hold a public webinar for stakeholders in March about the draft guidance.
The World Health Organization (WHO) recently published a guidance for national authorities about how to design, implement, and communicate a risk-based food inspection system.
The UK Food Standards Agency (FSA) has proposed to set a limit for ethylene oxide in all food additives in line with EU regulations and is calling for stakeholder feedback, alongside a public consultation on several regulated product applications.
Recent research commissioned by the UK Food Standards Agency (FSA) provides an overview of the ways in which labor shortages in critical food system roles are affecting food safety and availability, as well as FSA’s ability to carry out its responsibilities.
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